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The name of this dish was so funny it had to be made. I was working on making cheese this weekend ( look for a post about the whole process later this week), and this recipe was tucked in at the end of the cheese recipes. It looked simple and like it could go either way on taste, so I gave it a go.

English Monkey

A cheese dish

Recipe submitted by Mrs. Maurice A. Yoder, Hesston, Kan.

1 cup milk

1 egg

1 cup bread crumbs

1 Tbsp butter

3/4 cup grated cheese

1 tsp salt

6 pieces hot buttered toast

Soak the bread crumbs for 15 minutes in the hot milk. Melt the butter in the top of a double boiler and add the cheese.

When the cheese is melted, add the soaked crumbs and seasoning. Then add the eggs and cook for 3 minutes.

Pour over the hot buttered toast and serve at once.

Serves 6.

Observations:

This was actually really tasty. Joel thought it was like vegetarian cream chipped beef. I did keep it a bit healthier by changing a few things, and will probably make it again for a tasty protein packed breakfast.

The things I changed; I used whole wheat English muffins for the bread, used low fat milk, did not butter the toast and used a lower fat cheese. You could actually probably use egg whites and olive oil to nix more of the saturated fat. I also added green peppers because I love veggies with egg dishes. So good.

When I am making bread crumbs, I always freeze the bread and then use a grater, it works well and you can use whatever bread you have laying around.

Lastly, this dish says it serves 6 people. Ummmm, I don’t really think that’s right unless you are serving something else along side, or you don’t eat very much. I split the dish into 2 serving. No leftovers.

I have always had this fascination with poached eggs. They look so delicious, but how is it done? The boiling but not boiling water, the length of time in the water…whats the secret?? So for my lunch i went ahead and gave it a try, no recipes or rule books in hand,and sweet heavens, it was great! Put the egg in almost boiling water, and pull it out when it looks finished. Eat it. That’s it.

I love breakfast. During the work week my breakfast is very average, just yogurt or oatmeal. So on Saturday mornings, I love to make a more tasty and substantial breakfast for Joel and I before our weekly jaunt to central market. This breakfast came about for that very reason.

Generally I am a healthy eater, not a lot of takeout or processed food. I like to keep things a bit lighter in fat as well and decided to lighten up this recipe. I used chicken sausage instead of ham, used low fat milk and did not use ham fat. The dish turned out great! It was like a healthyish version of eggs over cream chipped beef.

I sautéed some onions to serve with the eggs, and let them caramelize while the eggs where cooking. They really added to the dish. We had some homemade pumpernickel rye bread (sooo good) that my sister Wanda made, so I toasted that up and we kinda piled everything on top.

I also cut this recipe in half and it worked out great…. Joel had two and I had one. Well, he did give me a few bits of his second one……